MORAIOLO – Region TOSCANA
Sensory profile and fatty acids composition defined by 94 EVOO samples of cultivar MORAIOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=94)
| MeanMORAIOLO | Standard deviationMORAIOLO | MeanMORAIOLO (TOSCANA ) | |
| Eicosenoic acid (%) | 0.28 | 0.03 | 0.28 |
| Eicosanoic acid (%) | 0.34 | 0.06 | 0.34 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
| Linoleic acid (%) | 7.29 | 1.00 | 7.30 |
| Linolenic acid (%) | 0.74 | 0.11 | 0.74 |
| Oleic acid (%) | 74.93 | 2.00 | 74.76 |
| Palmitic acid (%) | 13.56 | 1.34 | 13.69 |
| Palmitoleic acid (%) | 0.86 | 0.22 | 0.89 |
| Stearic acid (%) | 1.82 | 0.33 | 1.83 |
| Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022). | 423 | 106 | 453 |
| Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021). | 587 | 202 | 639 |